Pina Colada Cheese Custard Cake Recipes

Steps:

• Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
• Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
• Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
• Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

Steps:

• 1. At least 2 hours ahead, or the day before, make the custard filling. Make sure it is chilled well. You can speed this up by chilling in a bowl over ice water.
• 2. To make the custard, place all the custard ingredients, except the coconut and the almond extract in a medium heavy bottomed sauce pan. Whisk to blend well. Place pan over med/lo heat and whisk constantly until it starts to thicken. At this point, do an on burner off burner technique, whisking constantly for about 2 minutes more until well thickened. Do not boil, as the egg yolk will scramble.
• 3. Immediately transfer the thickened custard to a bowl and stir in the almond extract and coconut. Place plastic wrap directly on top of the custard to prevent a skin from forming. Place in fridge to thoroughly chill.
• 4. Prepare the cake as directed on the box in (2) 8 inch pans. Cool on rack 10-15 minutes, then invert on to rack to cool completely. While warm, brush the layers with the 4 tsp white rum.
• 5. When cake is cooled, place 1 layer on a cake plate. Spread 1/2 of the custard on top of layer. Chill layer in fridge for 15 minutes or so to set. Remove from fridge and place the second layer on top. Spread with the remaining custard. Place in fridge while you prepare the frosting.
• 6. To make the frosting, place all of the frosting ingredients in a medium bowl and beat with a wooden spoon until quite smooth. This is best done by hand, as a mixer tends to put too much air in the buttercream.
• 7. Take the cake out of the fridge and frost the sides of the cake. You will need the use a little at a time while you work your way around the sides of the cake.
• 8. Scatter the coconut flakes on top of the cake.
• 9. Place cake back in the fridge and chill at least one hour before serving cold directly from the fridge. Serves 10.

Steps:

• Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
• Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
• Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
• Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
• Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
• Remove the bars from the pan, peel off the foil and cut into pieces.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,